Although most Sichuanese taste heavier and heavier now, and side dishes like spicy and heavy taste, even if they eat mala Tang, they like a pot of green soup. However, when they meet Sichuan's special food, they will still let the merchants eat a Yuanyang hot pot or a mother-and-child pot, and the white soup is specially used to rinse this kind of food.
The ingredient that can make Sichuanese bend like this is "pea jump". It is not a slender pea seedling, nor a round lentil, but the most delicate part of the pea tip. Because it is too soft, the green tip shakes when the wind blows, so it is named after the pleasing adjective "Dianer".
Pea bumps, that is, gently pinching the tender parts of pea tips and picking out the most tender parts, have become the only recognized fruits and vegetables when Sichuan people rinse the bottom of soup pots. As long as there is a handful of peas like that, Sichuanese always leave him a clear soup pot bottom. If you want to cook peas in a red oil pan, this fresh energy will be gone.
If you see white soup in Sichuan hot pot, don't be confused. Then this pot of hot pot is not specially prepared for foreigners, so this white soup must have been left by Sichuanese to rinse peas. In the fragrant and spicy Sichuan hot pot, the birth of pea bumps verified the purity of the hot pot.
In addition to hot pot restaurants, there are pea bumps in Dandan Noodles, Sichuan, and a handful of pea bumps is a big touch of porcelain bowls. After eating it, it was slightly green, and it was pulled out and sucked into the mouth of Dandan Noodles, Sichuan. Must be the best in the whole bowl of noodles.
Eat peas gently and carefully. This is a fresh ingredient that people have to care about. Speaking of Sichuanese, he is more like a darling. In fact, peas are not only found in Sichuan, but also have a good habit of eating pea seedlings in parts of the south of the Yangtze River and southwest China, except that Sichuanese put peas on the tip of their hearts.
When you buy peas, you can't put them directly in the pot. Be sure to comb the whole string of peas carefully, throw away all the stems and leaves that are not delicious, and put only the greenest buds in the pot. It takes about 10 second to fish out quickly, and a few more seconds may damage the fruits and vegetables.
When winter happens to be when peas dominate the dining table, Sichuanese learn to put down rattan vegetables and sweet potato tips and turn them into peas, which are delicious in the twelfth month, and only after frosting and before pea seedlings bloom are the most fragrant, crisp and beautiful.
When the cold wind howled, peas were everywhere and no one could beat them. After this period of time, this delicate and full green will gradually fade away. Therefore, Sichuanese have to take this opportunity to put peas into hot pot, fresh noodles, chicken soup for the soul, steamed stuffed buns with sauced meat and sausage bacon.
Pea bumps are part of Sichuan people's homesickness. After leaving Sichuan, many people will never forget this touch of peas in sauced meat buns, hot pot restaurants and shredded chicken noodles. But thousands of diners flock to Sichuan, but it is very easy to miss the peas in season. If you arrive in Sichuan in the cold winter, order another plate of peas and have a taste.